Naturally, first thing that came to mind was the best Italian variety of rice: the Carnaroli. When I began, it was practically unknown. That by itself wasn’t enough, because others could have followed the same road, and did. To improve the quality I “studied”. The fact that aging enhances the characteristics of rice was not at all new, particularly in Asia, and that was the answer: here at Acquerello we let the rice mature.
In order to make it edible, the whole grain has to be milled to turn it into white rice. So we built a rice mill that transforms the grain better than any other, using both old and modern machinery.
At times, when you like to eat well, unexpected ideas can pop up. What is continuously helping me is the passion for food. It induced me to taste the germ, a particularly flavorful and nutritious by-product. Whole-grain rice, unlike white rice, contains the germ. So we found a way of restoring the germ to white rice by inventing a simple, time-honored, mechanical process, subsequently patented, which uses a rotary huller.
A rice variety was born, not only tasty, but also healthy.
It’s against my nature to stop, tomorrow will give us new ideas. I would like to see these values being inherent in a place like ”La Colombara” and what we do become widespread knowledge and opportunities. So let's roll our sleeves up and get stuck in, working for La Colombara of the future.